A Taste of Algeria: Vegetable Cous Cous
A Taste of Algeria from the Hen House Taste Flight
Picture a big, warm bowl of fluffy grains piled high with colorful veggies and soaked in a rich, savory broth — that’s Algerian Couscous, and it’s been feeding families for centuries!
Couscous is made from tiny granules of semolina, a special type of wheat, that get light and fluffy when cooked. The veggies are layered right on top and everything soaks together in a deep, delicious broth. Simple ingredients, serious flavor.
In Algeria, couscous isn’t just food — it’s a tradition. Families gather around a shared bowl every Friday after prayers and at celebrations big and small. It’s the kind of dish that brings everyone to the table. In fact, couscous is so important across North Africa that UNESCO officially recognized it as a cultural treasure of humanity. Pretty cool for a bowl of grains and veggies!
Ingredients for 4-6 Servings
Total Time
Method
- Soak the couscous: Boil 4 cups chicken stock and pour over 4 cups couscous in a large bowl. Stir, cover, and let sit until all the liquid is absorbed.
- Cook the veggies: Heat 1/4 cup olive oil in a pan over medium heat. Add 2 cups white mushrooms, sliced thin, 1 yellow onion, diced, and 2 cups shredded carrots. Cook until soft.
- Add the spices: Add 4 garlic cloves, chopped, 1/2 tsp cumin, and 1/4 tsp ground coriander to the pan. Cook 5 minutes until fragrant. Set aside to cool.
- Fluff the couscous: Fluff the couscous with a fork until light with no clumps.
- Add lemon and raisins: Add the juice and zest from 1 lemon, and 1 cups raisins. Gently mix — no mushing!
- Bring it all together: Fold in the cooled veggie mixture. Gently toss one more time and serve!
